Hearty Broccoli Dip

This recipe came from Taste of Home. I made this for a couple times and everyone loved it! It's not the healthiest thing of my choice but certainly a favorite of the crowd. I use ground chicken instead of beef.

Ingredients

• 1 pound ground beef
• 1 pound VELVEETA Pasteurized Prepared Cheese Product, cubed
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 3 cups frozen chopped broccoli, thawed
• 2 tablespoons salsa
• Tortilla chips

Directions

In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 3-qt. slow cooker. Add cheese, soup, broccoli and salsa; mix well. Cover and cook on low for 2-3 hours or until heated through, stirring after 1 hour. Serve with tortilla chips. Yield: 5-1/2 cups.